Creamy Green Chile Chicken Soup

Creamy Green Chile Chicken Soup from; photography by Jasmine Nicole Photography

Perfect for fall and full of warm creamy deliciousness is this little gem my husband and I came up with last year. Green Chile Stew is not hard to come by in New Mexico, but finding a creamy soup with green chile for those brisk fall and winter nights is a little more difficult.  I can think of only a handful of restaurants in town that serve a creamy version of soup and honestly, I just don’t want to pack up three kids and pay money for what we can make at home.

Creamy Green Chile Chicken Soup Photography by:

Once again these pictures are from the lovely Jasmine of Jasmine Nicole Photography. Many, many thanks to her!

Creamy Green Chile Chicken Soup


1/3 cup of butter
1/3 cup of flour
1 1/2 cup heavy cream
1 1/2 cup whole milk (you can use the lower fat stuff but why would you? This is a cream based soup after all!)
1 1/2 cup chicken stock
1 cooked whole chicken- shredded (this is my quick and easy version- buy a rotisserie chicken from the store. Otherwise roast some chicken breasts in the oven for 25-30 minutes at 350 seasoned with salt pepper and cumin- brushed with some oil)
1 onion minced
2 cloves of garlic minced
1/2 cup green chile
1/4 teaspoon cumin
Salt to taste

In a saute pan, heat some butter (or oil) and add the minced onions. Let them cook until they are translucent and add the minced garlic letting it brown (be careful not to burn it). Set it off to the side.

Next make sure to have all of the ingredients ready for the roux.

Okay, so a roux can be one of the easiest and hardest things to make.  I normally leave it up to my lovely husband to make…in fact I’m going to let him give you the instructions.

Place a large pot on medium-high heat. Add the butter and whisk until it is melted.  Add the flour and continue to whisk. This is where it can get tricky.  It’s all about timing.  You want to brown the roux but not burn it.  The roux will start off as a light beige color.  As soon as it becomes a light brown color, you need to add the heavy cream.  The roux will quickly become very thick.  Continue to whisk and add the milk.  It will begin to thin a little, but you will need to ad the chicken stock.  Continue to whisk and add the chicken stock until the roux is nice and creamy.

Next add the chicken, onions and garlic, green chile, cumin and salt to taste.

Pour it in a bowl and enjoy the delicious creaminess.

Creamy Green Chile Chicken Soup Photography by:

If you make it let me know how you like it!


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